17 Totally Tempting Recipes With Fresh Tomatoes

Season: Tomatoes are in top form in August and September.How to buy: Choose a homely tomato. It will often be a good one because it's usually either a tasty heirloom variety or organically grown. Vine-ripened have the best flavor and the most nutrients.How to store: Keep whole tomatoes at room temperature; the refrigerator spoils their taste and texture. Cooking tips: Cut tomatoes with a serrated bread knife to make neat slices and avoid squeezing out the juices. If peeling them, cut an X with a paring knife on the bottom of the tomato, dipping it 30 seconds in boiling water, and then plunging it into ice water. Pull off the skin with your fingers, starting at the cut. The peel will slip right off.Nutritional benefits: Eat tomatoes raw to get vitamins C (1 cup of chopped ripe tomatoes give you 31% of your daily vitamin C requirements), A, and K as well as potassium. Cook them to get the maximum amount of lycopene, a heart-protective, cancer-fighting antioxidant that becomes more concentrated when the fruit is heated.

1. HEAT oven to 425°F with rack in center position.2. UNFOLD dough and roll into a 13" circle. Transfer to baking sheet. Mix cheeses together and spread over crust, leaving a 1½" border. Distribute pesto and tomatoes evenly on top. Fold edges of dough over tomatoes, leaving center exposed. Brush top of dough with egg.3. BAKE until golden brown, about 30 minutes. Cut into wedges and serve.

1. SLICE ¼" off tops of tomatoes and scoop out pulp.2. COOK shallot and garlic in 1 tbsp butter in pan over medium heat, 3 minutes. Stir in rice. Add wine. Simmer until almost evaporated, about 5 minutes. Add broth ½ cup at a time until each is absorbed and rice is tender, 20 minutes.3. STIR in shrimp, parsley, and ½ tbsp butter. Season to taste. Serve in tomatoes.

1. HEAT 2 tablespoons of the oil in large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook 1 minute. Stir in tomatoes and salt and bring to a simmer. Cook until sauce begins to thicken, about 10 minutes.2. PREPARE pasta per package directions while sauce cooks, undercooking slightly. drain pasta well and add to simmering sauce. Cook until sauce has thickened and pasta is done, about 2 minutes. Add basil and remaining 1 tablespoon oil and toss to combine. Serve topped with cheese.

1. WHISK together the mayonnaise, lemon juice, lemon peel, mustard, and garlic in a small bowl.2. ARRANGE the tomato slices on 4 salad plates. Use the back of a spoon to spread equal portions of the aioli on the tomatoes. Scatter the onion over the aioli. Sprinkle with the basil and capers.

1. HEAT grill to medium. roll dough into two 10" rounds. Transfer to lightly floured baking sheet. Mix oil and garlic in small bowl and brush half over top of dough.2. TRANSFER dough rounds to grill rack, placing oiled sides down. Immediately brush top of dough with remaining oil mixture. Grill until dough is golden brown on bottom, about 4 minutes.3. TURN rounds over with spatula or tongs. Quickly sprinkle cheeses evenly over surfaces of dough. Toss tomatoes with oregano (if using) and distribute evenly over cheese. Cover grill and cook until bottom of crust is golden brown and cheese melts, about 4 minutes, adjusting position on grill if necessary for even browning. Transfer pizzas to large cutting board and sprinkle with basil. Cut into wedges and serve.

1. PREHEAT oven to 250°F.2. LINE 2 large baking sheets with parchment. Place tomatoes cut-side up on pans.3. SPRINKLE garlic and thyme on each and drizzle with oil, spreading over surface with fingertips. Season with salt and pepper and roast 4 to 5 hours until dried but still moist.4. REFRIGERATE leftovers in airtight container up to a week.

1. PREHEAT oven to 375°F. Bring large pot of salted water to a boil. Add noodles and cook, stirring, 6 minutes. Drain in single layer on towel.2. WHISK together cottage cheese, garlic, basil, salt, and pepper in small bowl.3. COMBINE tomatoes, broth, and half of the goat cheese in medium saucepan. Bring to a boil over medium heat.4. COAT small baking dish with cooking spray. Spread 1 4 cup of the tomato sauce on bottom. Spread ¼ cup of the cottage cheese mixture onto one noodle, leaving 1" margin on one end. Roll up pasta from other end. Place seam-side down in dish. Repeat with remaining noodles.5. POUR remaining sauce over top (cover all surfaces), and dot with remaining 1 ounce goat cheese. Cover with foil and bake 20 minutes.

1. MAKE tapenade: Combine tomatoes, garlic, ½ teaspoon of the oil, olives, capers, onion, and vinegar in small bowl. Set aside.2. PREHEAT grill to medium. Brush halibut with remaining oil to lightly coat, and season with salt and pepper. Grill 6 to 10 minutes, turning once, or until center of fish is just opaque.3. DIVIDE halibut among 4 serving plates. Evenly spoon reserved tapenade over each.

1. HEAT the oven to 425°F. Lightly coat a baking sheet with cooking spray.2. IN a medium saucepan, bring the lentils and 2 cups of water to a boil.3. REDUCE the heat to a simmer and cook, uncovered, until the lentils are just tender but not mushy, 15 to 20 minutes.4. WHILE the lentils are cooking, place the salmon on the baking sheet and season with salt and pepper.5. SPREAD each fillet with 1 teaspoon of the mustard, then top each with 2 tablespoons chopped pecans.6. ROAST the salmon for 10 to 12 minutes, until the fish just flakes when tested with a fork.7. MEANWHILE, make the salad: In a medium bowl, combine the tomatoes, shallot, dill, lemon juice, oil, and vinegar. Add the lentils and salt and pepper to taste. Toss well.8. DIVIDE the salad among 4 plates and top with the salmon.